Jhat-pat Halwa by Tarla Dalal

Jhat-pat halwa can be prepared within half an hour because it is made with common ingredients, and requires very little prior preparation and planning. The creamy taste of milk acts as a suitable base, which highlights the shades of saffron and cardamom. The topping of pistachios and almonds gives it a rich feel.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2 servings

Ingredients

1 1/2 cups full-fat milk
2 tbsp sugar
1/2 tbsp fresh curds (dahi)
2 pinches saffron (kesar) strands dissolved in 2 tsp water
1/2 tsp cardamom (elaichi) powder
2 tbsp fresh cream
1 tsp almond (badam) slivers
1 tsp pistachio slivers

For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers

Method

1. Combine the milk, sugar and curds in a broad non-stick pan, mix well and cook on a high flame for 8 to 10 minutes, while stirring continuously and scrapping the sides.
2. Remove from the flame and allow it to cool and blend in a mixer to a smooth paste.
3. Transfer the paste into a bowl and add the saffron-water mixture, cardamom powder, fresh cream, almonds and pistachios and mix well.
4. Pour it in a small plate, sprinkle cardamom powder, almonds and pistachio slivers over it.
5. Refrigerate for at least 1 to 2 hours.
6. Serve chilled.

Recipe Source: Jhat-pat Halwa by Tarla Dalal

Corn and Vegetable Ring with Coconut Curry by Tarla Dalal

Corn and vegetable ring with coconut curry is an elaborate dish fit for a party. It involves making the corn and vegetable ring with mixed veggies, rice and corn; preparing the coconut curry; and then assembling both neatly to ensure an alluring visual appeal. It will take time, but definitely worth the effort as your guest are sure to be delighted.

Preparation Time: 15 mins
Cooking Time: 25 mins
Baking time:  15 minutes.
Baking temperature:  180o C (360oF).
Makes 4 servings

Ingredients

For The Corn and Vegetable Mixture
1/2 cup cooked rice (chawal)
3/4 cup boiled , peeled and mashed potatoes
3/4 cup chopped and boiled mixed vegetables(french beans , I253 and green peas)
3/4 cup coarsely crushed sweet corn kernels (makai ke dane)
salt to taste
3 tbsp oil
1 1/2 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
2 tbsp chopped cashewnuts (kaju)

To Be Ground Into A Smooth Green Paste (using A Little Water)
5 tbsp roughly chopped coriander (dhania)
3 green chillies , roughly chopped
2 tbsp freshly grated coconut
25 ginger (adrak)
salt to taste
1/2 tsp sugar
1 tsp lemon juice

For The Coconut Sauce
1 tbsp ghee
1 tsp cumin seeds (jeera)
3 green chillies , cut into halves lengthwise
5 to 6 curry leaves (kadi patta)
3/4 cup coconut milk
1/2 tbsp cornflour dissolved in 3 tbsp
salt to taste
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)

Other Ingredients
a few tomato slices
a few capsicum slices

Method
For the corn and vegetable ring

1. Combine the rice, potatoes, mixed vegetables, sweet corn, salt and prepared paste in a bowl, mix well and keep aside.
2. Heat the oil in a small non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the sesame seeds and allow them to crackle.
4. Add the asafoetida, cashewnuts and sauté on a medium flame for 1 to 2 minutes.
5. Add half the tempering to the corn and vegetable mixture and mix well. Keep the remaining tempering aside.

For the coconut sauce

1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the green chillies, curry leaves and sauté on a medium flame for a few seconds.
3. Add the coconut milk, prepared cornflour-water mixture and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the lemon juice and sugar, mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.

How to proceed

1. Pour the other half tempering into a 7? greased ring mould and spread it evenly. Place a few tomatoes and capsicum slices evenly over it.
2. Put the corn and vegetable mixture evenly over it and press it well.
3. Cover and cook in a pre-heated oven at 180o c (360of) for 10 minutes.
4. When ready, remove from the oven, invert the ring over a plate and tap sharply to unmould the corn and vegetable ring.
5. Pour the coconut sauce in the centre and serve immediately.

Recipe Source: Corn and Vegetable Ring with Coconut Curry by Tarla Dalal

Paneer Pistachio Rolls by Tarla Dalal

It is so rich and luscious that you might think it is difficult to make! you will be pleasantly surprised to know that paneer pistachio rolls can be prepared within minutes. The paneer gives the rolls a lovely texture and the roasted pistachios ensure a wonderful crunchiness, while the rose essence imparts a pleasant fragrance and flavour. This sweet is always a great hit!

Preparation Time: 5 mins
Makes 5 rolls

Ingredients

1/2 cup crumbled paneer (cottage cheese)
2 tbsp powdered sugar
1 tsp milk
2 tbsp coarsely powdered pistachios
2 to 3 drops of almond essence
1/2 tsp cardamom (elaichi) powder
coarsely powdered pistachios for rolling

Method

1. Place the paneer in a plate and knead well.
2. Add the sugar, milk, pistachios and almond essence and mix well.
3. Add the cardamom powder and mix well.
4. Divide the mixture into 5 equal portions and roll out each portion into an oval.
5. Roll it in the powdered pistachios till it is evenly coated form all the sides.
6. Refrigerate for at least 1 hour.
7. Serve chilled.

Recipe Source: Paneer Pistachio Rolls by Tarla Dalal

Semolina and Vermicelli Idlis by Tarla Dalal

Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 16 idlis

Ingredients

3/4 cup semolina (rava)
1 1/2 cups rice vermicelli (seviyan) , broken into 1” pieces
4 1/2 tbsp oil
2 tbsp coarsely powdered cashewnuts (kaju)
1/2 cup curds (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
2 tsp finely chopped green chillies
4 to 5 curry leaves (kadi patta)
1 tsp fruit salt

For Serving
coconut chutney

 

Method

1. Heat ½ tbsp of oil in a non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
2. Remove from the flame and keep aside.
3. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
4. Remove from the flame and add to the semolina and keep aside.
5. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes, or till it turns light brown in colour.
6. Remove from the flame and add it to the semolina-cashew mixture.
7. Add the curds, 1 cup of water and salt and mix well to get a batter of dropping consistency.
8. Keep aside.
9. Heat the remaining 1 tbsp of oil in a small non-stick pan, add the urad dal and mustard seeds.
10. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
11. Add it to the semolina-cashew mixture and mix well.
12. Add little more water (approx. ¼ cup) and mix well to adjust the batter to dropping consistency.
13. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
14. When the bubbles form, mix gently.
15. Pour a little batter into each greased idli mould and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
16. Cool slightly, demould and serve immediately with coconut chutney.

Recipe Source: Semolina and Vermicelli Idlis by Tarla Dalal

Orange Sandesh by Tarla Dalal

A paneer-based delight, sandesh is very popular not just in india but also in indian confectioners abroad. Here, the popular citrus fruit lends sandesh a refreshing tanginess, resulting in an irresistible orange sandesh. Decorate each serving with slices of orange to make sure the speciality is highlighted.

Preparation Time: 5 mins
Makes 2 servings

Ingredients

1 cup grated paneer (cottage cheese)
5 tbsp readymade orange crush
1 tbsp milk
1/4 cup orange segments

Method

1. Combine the paneer, orange crush and milk in a bowl and blend in a mixer to a smooth paste.
2. Transfer the mixture into a plate and spread it evenly.
3. Arrange the orange segments over it.
4. Refrigerate for at least 3 to 4 hours.
5. Serve chilled.

Recipe Source: Orange Sandesh by Tarla Dalal

Fresh Strawberry Ice Cream Recipe Video by Tarla Dalal

This ice cream comes out great , but making ice-creams does require a little practice. The taste of fresh strawberries is divine. Worth a try !

Preparation Time: 10 mins
Makes 6 scoops

Ingredients

1 cup mashed strawberries
3/4 cup powdered sugar
3/4 cup fresh cream
1 cup full-fat milk , chilled
1/2 tsp lemon juice

Method

1. Combine ¾ cup of strawberries and the sugar in a bowl and mix well.
2. Add the cream and milk and mix well.
3. Add the lemon juice and mix well.
4. Pour the mixture into an aluminum tray, cover with an aluminum foil and put in the freezer for atleast 8 to 10 hours.
5. Remove it from the freezer and immediately blend in a mixer till the ice crystals are broken down. The mixture after blending should be thick and slushy and not watery.
6. Transfer the mixture to a bowl and add the remaining ¼ cup of strawberries and mix lightly.
7. Pour the mixture again into an aluminum tray or any other container and cover and freeze again for atleast 5 to 6 hours or till the ice cream sets.
8. Scoop and serve immediately.

Recipe Source: Fresh Strawberry Ice Cream by Tarla Dalal

Khichdi-Bengali Style Recipe Video by Tarla Dalal

Bengali-style khichdi is aromatic and also laden with veggies and dal. In short, it is a flavoursome and power-packed meal. The use of crushed spices instead of whole or powdered ones brings about a significant change in the recipe – you will notice it when you prepare the khichdi. Serve hot.

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 6 servings

Ingredients

1 cup rice (chawal) , soaked and drained
1/2 cup masoor dal (split red lentil)
3 tbsp ghee
2 bayleaves
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 cup green peas
1/2 cup french beans , cut into 1” pieces
6 to 7 small onions , peeled
4 to 5 baby potatoes , peeled
2 1/2 tsp finely chopped green chillies
salt to taste

To Be Ground Into A Coarse Powder
4 cloves (laung / lavang)
2 cardamoms
2 sticks cinnamon (dalchini)

For Serving
buttermilk
salad
pickle
papad

Method

1. Heat the ghee in a non-stick handi, add the bayleaves and the ground powder and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the ginger-garlic paste, turmeric powder, rice and masoor dal, mix well and sauté on a medium flame for 1 to 2 minutes.
4. Add 3½ cups of hot water, green peas, french beans, onions, potatoes, green chillies and salt, mix well and cook on a slow flame for atleast 20 minutes, while stirring occasionally.
5. Serve hot with buttermilk, salad, pickle and papad.

Recipe Source: Khichdi-Bengali Style by Tarla Dalal

Korma Rice Recipe Video

With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe.

Preparation Time: 10 mins
Cooking Time: 20 mins
Baking time:  20 to 25 minutes
Baking temperature:  180 C (360 F).
Makes 4 servings

Ingredients

For The Rice
1 1/2 cups rice (chawal) , soaked and drained
2 tbsp ghee
2 cardamoms
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves
salt to taste
2 pinches turmeric powder (haldi)

To Be Grounded Into A Cashew-poppy Seeds Paste (using Little Water)
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)

For The Korma
1 1/2 cups moong (whole green gram) sprouts
2 tbsp ghee
1 tsp ginger-garlic (adrak-lehsun) paste
1 cardamom (elaichi)
1/2 cup grated onions
1 tsp coriander (dhania) powder
1 tsp chilli powder
3/4 cup blanched and chopped tomatoes
1/2 cup milk
1 tbsp fresh cream
salt to taste

Other Ingredients
oil for greasing
2 tbsp milk

Method
For the rice

1. Heat the ghee in a kadhai, add the cardamom, cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds.
2. Add the rice and sauté on a medium flame for 1 minute.
3. Add 3 cups of hot water, salt and turmeric powder, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked.
4. Divide the rice into 3 equal portions and keep aside.

For the korma

1. Heat the ghee in a deep kadhai, add the ginger-garlic paste and cardamom and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the coriander powder, chilli powder, tomatoes and cook on a medium flame for 1 to 2 minutes.
4. Add the moong sprouts, ½ cup of water and salt and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
5. Combine the cashew – poppy seeds- paste, milk and fresh cream in a bowl and add it to the moong sprouts mixture. Mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.
6. Divide the korma into 2 equal portions and keep aside.

How to proceed

1. Grease a microwave safe baking bowl with oil, put 1 portion of rice in it and spread it evenly using the back of a spoon.
2. Put 1 portion of the prepared korma over it and spread it evenly.
3. Again spread a portion of the rice and korma evenly over it.
4. Finally add the remaining portion of rice over it and spread it evenly.
5. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180 c for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
6. Just before serving, turn upside down on a big serving plate.
7. Serve immediately.

Handy tip:

1. If you wish to microwave the rice at step 5, ensure to use a microwave safe lid.

Recipe Source: Korma Rice by Tarla Dalal

Navratna Korma Recipe Video

This navratna vegetable is a sweetish vegetable that taste great with parathas or naan.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

2 tbsp ghee
1/2 cup grated onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 1/2 tsp chilli powder
1/2 cup blanched and chopped tomatoes
1/4 cup broken cashewnuts (kaju)
1 1/2 cups finely chopped mixed vegetables(carrots , frenchbeans and green peas)
1/2 cup fried paneer (cottagte cheese) cubes
salt to taste
2 tsp cornflour dissolved in 1/2 cup milk
2 tbsp fresh cream
1/4 cup canned pineapple pieces
a pinch of sugar
2 tbsp canned pineapple syrup
a pinch of garam masala

For The Garnish
1 tbsp fresh cream
a few canned pineapple pieces

Method

1. Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the ginger-garlic paste and sauté on a medium lame for 1 minute.
3. Add the coriander powder, chilli powder, mix well and cook on a medium flame for 1 minute.
4. Add the tomatoes and cook on a medium flame for 1 minute.
5. Add the cashewnuts and 2 tbsp of water and cook on a medium flame for 1 minute.
6. Add the mixed vegetables, paneer, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the salt, milk-cornflour mixture and fresh cream and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
8. Add the pineapple, sugar, canned pineapple syrup and garam masala and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
9. Serve hot garnished with fresh cream and pineapple pieces.

Recipe Source: Navratna Korma by Tarla Dalal

Bohri Khichdi Recipe Video by Tarla Dalal

Stylish, peppy khichdi! layer the khichdi with fried onions, rice, dal and the gravy. While making the gravy, remember to add curds after switching off the gas to avoid curdling. Serve hot with curds to enjoy a totally scrumptious meal.

Preparation Time: 15 mins
Cooking Time: 17 mins
Makes 4 servings

Ingredients

To Be Ground Into A Smooth Paste (using A Little Water)
1/2 cup roughly chopped onions
4 clove garlic (lehsun)
2 green chillies , roughly chopped
1 1/2 tsp cumin seeds (jeera)
5 whole dry kashmiri red chillies

For The Gravy
2 tbsp ghee
1/2 cup finely chopped onions
a pinch of garam masala
1 tsp sugar
salt to taste
3/4 cup whisked fresh curds (dahi)

Other Ingredients
3 cups cooked rice (chawal)
1 1/2 cups cooked toovar (arhar) dal
salt to taste
1 cup thinly sliced onions
2 tsp oil
ghee for greasing
2 tsp milk

For Serving
curds

Method 
For the gravy

1. Heat the ghee in a non-stick pan, add the onions and sauté on a medioum flame for 2 to 3 minutes.
2. Add the prepared paste, mix well and sauté on a medium flame for 1 to 2 minutes.
3. Add the garam masala, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
4. Switch off the flame, add the curds and mix well. Keep aside.

How to proceed

1. Combine the rice, dal and salt in a bowl and mix well. Divide into 2 equal portions and keep aside.
2. Combine the onions and oil in a microwave safe plate and microwave on high for 4 to 5 minutes or till the onions turn crispy.
3. Grease a microwave safe bowl with ghee, spread ½ the fried onions then ½ the rice evenly over it.
4. Pour all the prepared over it and spread it evenly.
5. Spread the remaining rice on it and spread it evenly.
6. Finally sprinkle the remaining onions and milk over it. Cover it with a microwave-safe plate and cook in a microwave on high for 4 to 5 minutes.
7. Serve immediately with curds.

Recipe Source: Bohri Khichdi by Tarla Dalal